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Study on the swelling pasta strands under the influence of ultrasonic vibrations in the process of pressing.

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Diffusion of Gases in Liquids 1. The molecular diffusion coefficients of carbon dioxide in water

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System analysis applied to the research of mass transfer apparatuses with а vibrating nozzle

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Synbiotic fermented milk product with vegetable fillers for powering children of school age

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Possibilities peelings technological water food production from zhirosoderz-haschih faction

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Development of technology for functional product made from wheat flour, enriched with fish protein and mineral filler

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Magnetocaloric cooling systems operating near room temperature and their systematization

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Energy efficiency and ecological safety technicians of low temperatures

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Calculation of a liquid branch of the saturation line R218 in MATHCAD

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Scientific and practical foundations of removal of application to serving absorption water-ammonia chiller

February 2014